Spinach and feta stuffed chicken breast is tender chicken rolled around a savory filling of sautéed spinach, red onion and tangy feta, then coated in seasoned bread crumbs and baked until golden. It looks impressive on the plate, but it comes together with a handful of everyday ingredients, and most of the cooking time is hands-off.
This recipe was contributed by Aniko from Place Of My Taste back in 2014. The post has since been updated, but the recipe is just as delicious as ever! Check out her blog for more easy dinners, like her Italian Chicken Flatbread and Chicken with Arugula and Tomatoes.
Aniko is a huge fan of feta. She uses it on salads all the time and always keeps a big chunk in the refrigerator (plus extra in the freezer), so tucking it inside her favorite chicken recipe was a natural fit. Spinach, another favorite, and a little sautéed red onion round out the filling. The result works just as well for a busy weeknight as it does when friends come over: everything bakes in one dish, so you can relax with a glass of wine while dinner finishes in the oven.
Key Ingredients & Substitutions
- Chicken breasts. Two large boneless, skinless breasts (about 1 ½ pounds) are sliced in half horizontally to make four thin cutlets, then pounded to an even thickness so they roll easily and cook through at the same rate. Store-bought thin-sliced chicken cutlets save a step, and boneless thighs pounded flat also work and stay extra juicy.
- Fresh spinach. Four cups looks like a lot, but it wilts down to a small, concentrated amount of filling. Baby spinach needs no trimming. You can swap in a 10-ounce package of frozen chopped spinach, thawed and squeezed very dry.
- Feta cheese. Feta brings the salty, tangy flavor that seasons the whole filling. Buy it in a block and crumble it yourself for the creamiest texture. Goat cheese or shredded mozzarella are milder alternatives, and a couple of tablespoons of cream cheese makes the filling richer and helps it hold together.
- Red onion. Sautéed until soft, it adds gentle sweetness to balance the feta. A yellow onion or two shallots work just as well.
- Seasoned bread crumbs. They create the golden, crispy coating. Italian-style seasoned crumbs are ideal. Panko gives a crunchier crust; if you use plain crumbs or panko, add ½ teaspoon of Italian seasoning and a pinch of garlic powder. For a gluten-free version, use gluten-free bread crumbs or finely crushed pork rinds.
- Butter. Melted butter poured over the coated chicken helps the crumbs brown and keeps the meat moist. Olive oil can stand in, though the crust will be a little less rich.
Helpful Tips
Pound the chicken evenly. Place each cutlet between two sheets of plastic wrap (or inside a zip-top bag) and pound it with the flat side of a meat mallet until it's about ¼ inch thick all over. An even thickness means the rolls cook evenly, with no dry edges or underdone centers.
Squeeze the spinach dry. Watery spinach makes the filling loose and soggy and steams the chicken from the inside. Cook the spinach until the liquid in the pan evaporates, then let the mixture cool for a few minutes and press out any remaining moisture with the back of a spoon before stirring in the feta. A cooled filling is also easier to spread and won't start cooking the raw chicken.
Keep the filling inside. Don't overfill: spoon the filling onto the center of each cutlet and leave about a ½-inch border. Roll it up from the narrow end, tucking in the sides as you go, then secure the seam with a couple of wooden toothpicks or tie it with kitchen twine. Set the rolls seam side down and snug together in the baking dish so they hold their shape. Count the toothpicks as you go so you can be sure to remove them all before serving.
Help the crumbs stick. For an even crust, brush or dip each roll in a little of the melted butter before rolling it in the bread crumbs, pressing gently so the coating adheres. Then drizzle the rest of the butter over the top. Baking in a clear glass 9x13 baking dish lets you check the browning on the bottom, too.
Check the internal temperature. Baking times vary with the size and thickness of the chicken, so don't rely on the clock alone. The chicken is done when an instant-read meat thermometer inserted into the thickest part of the chicken (not the filling) reads 165°F (74°C). If the crumbs brown before the chicken is cooked through, tent the dish loosely with foil. Let the rolls rest for 5 minutes before slicing so the juices settle and the filling sets.
Variations
- Bacon-wrapped. Wrap each stuffed roll in a slice of bacon instead of the bread crumbs, or fire up the grill for our Grilled Bacon-Wrapped Stuffed Chicken Breasts.
- Sun-dried tomato. Stir ¼ cup of chopped sun-dried tomatoes and a minced garlic clove into the filling for a sweet-tart, Mediterranean twist.
- Greek-style. Add a few chopped kalamata olives, a pinch of dried oregano and a little lemon zest to the spinach and feta.
- Spinach and artichoke. Fold in ½ cup of chopped marinated artichoke hearts and a spoonful of cream cheese for a filling that tastes like spinach artichoke dip.
- Parmesan crust. Mix ¼ cup of finely grated Parmesan into the bread crumbs for a nuttier, extra-crisp coating.
- Pocket-style. Instead of rolling, cut a deep pocket into the side of each whole breast, stuff it, and close it with toothpicks. Whole breasts take a little longer, so rely on the thermometer.
Serving Ideas
Aniko likes to serve this chicken with a simple green salad or a creamy risotto, and both are perfect matches. For a salad that echoes the feta in the filling, try our Panera Greek Salad. Grilled Marinated Asparagus with Gremolata or simple roasted green beans add a fresh, bright side.
If you want something heartier to soak up the buttery pan juices, spoon the chicken over creamy polenta, mashed potatoes, rice pilaf or buttered orzo. When company's coming, slice each roll crosswise into thick medallions and fan them on the plate to show off the green-and-white spiral inside. A crisp white wine like Sauvignon Blanc or Pinot Grigio goes nicely with the salty feta.
Storing & Reheating
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 to 4 days. To get ahead, you can make the filling up to 2 days in advance, or assemble the rolls (without the bread crumbs and butter) up to 24 hours ahead and keep them covered in the fridge. Coat them and bake just before dinner, adding a few extra minutes to the baking time since they're starting cold.
To reheat, place the chicken in a baking dish, cover it with foil and warm it in a 350°F oven for 15 to 20 minutes, uncovering for the last few minutes to re-crisp the crust. An air fryer at 350°F for 6 to 8 minutes also works well. The microwave is fine in a pinch, but the coating will soften. Cold leftovers are also good sliced over a salad or tucked into a wrap.
For longer storage, wrap cooked, cooled rolls individually in plastic wrap and foil and freeze them for up to 3 months. Thaw overnight in the refrigerator, then reheat in the oven as above until the center is hot. You can also freeze the uncooked breaded rolls on a tray, then transfer them to a freezer bag; thaw them overnight in the fridge and bake as directed, checking that the chicken reaches 165°F.
More Easy Chicken Dinners
If you loved this recipe, here are a few more you might enjoy:
- Honey Sesame Chicken Breast
- Easy Marinated Baked Chicken
- Creamed Spinach Stuffed Keto Pork Chops
- 25+ Easy Family-Friendly Chicken Recipes
Recipe
Spinach and Feta Stuffed Chicken Breast
Ingredients
- 1 ½ lb boneless skinless chicken breasts about 2 large breasts, halved horizontally into 4 cutlets
- 1 medium red onion finely diced
- 2 tablespoons olive oil
- 4 cups spinach fresh, roughly chopped
- 1 cup feta cheese crumbled
- salt and pepper to taste
- 1 ½ cups seasoned bread crumbs
- ½ cup butter melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Slice each chicken breast in half horizontally to make 4 thin cutlets. Place them between sheets of plastic wrap and pound to an even ¼-inch thickness. Season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, until softened. Add the spinach and cook for about 5 minutes more, stirring, until wilted and the liquid has cooked off.
- Transfer the spinach mixture to a bowl, let it cool for a few minutes and press out any excess liquid. Stir in the feta cheese until well combined.
- Divide the filling among the chicken cutlets, spooning it onto the center of each and leaving a ½-inch border around the edges.
- Roll each cutlet up around the filling from the narrow end, tucking in the sides, and secure the seam with toothpicks.
- Roll each chicken breast in the bread crumbs, pressing gently, until well coated.
- Place the chicken seam side down in the baking dish and pour the melted butter evenly over the top.
- Bake uncovered for 30 to 35 minutes, until the coating is golden and the chicken reaches 165°F (74°C) in the thickest part. Let rest for 5 minutes, remove the toothpicks and serve.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Geraldine Millin says
Wonderful simple and delicious! Easy prep and quick to put together. I make this just for my husband and I for dinner. I use two frozen çubes of spinach thawed with some dehydrated onion and feta for filling. Awesome results. Thanks for this one!